Three weeks back for my birthday, I had made this Tiramisu cake. Even though I got so drunk that I forgot to serve the cake at my birthday party (please don’t judge me as a host), the next day I got to take it for a family lunch and my whole family enjoyed it. It’s the second time I was making the recipe and I loved how it had turned out each time that I made a mental note to share it on the blog.
This blog has been active for six years now and in my first year of blogging I did post a Tiramisu cake recipe (Dorie Greenspan’s version) which I made when I had my first house guests. This recipe is slightly different than that one. While I loved the taste of that recipe, I felt a sponge cake would mimic the savoiardi biscuits that are generally used in the Italian dessert better. So instead of a cake that follows the creaming method, which is what I used in the other recipe, I used the genoise recipe from my Genoise with summer berry cake post. If you have a favorite sponge cake recipe then feel free to use that. The filling, unlike the one in the previous recipe I shared, is made the traditional way by first making a zabaglione, which is an italian egg custard. The filling, that I adapted from here, although a little time consuming, is light and airy and makes the perfect tiramisu and is the star of the cake. Believe me when I say you need this filling in your life!
When I was invited by JW Marriot for an Italian cooking class, chef Alessio told us that traditionally no marsala or alcohol is added to tiramisu, so I haven’t added it here, but you could if you want. Alcohol is always welcome in my books.
It was my mom’s birthday yesterday and while figuring out which cake to make, I thought the Tiramisu would be perfect. Since I got to take pictures this time, I am here sharing the recipe for this Tiramisu cake with you today.
Madeleines are a classic french butter cake/cookie. This recipe yields light and wonderful madeleines that have a hint of orange blossom in them. Super easy to whip up and a reliable crowd-pleaser!
I have always wanted to make madeleines but since I did not have a madeleine pan I never attempted them. I have posted my mom’s english madeleine recipe on the blog, and while I love that recipe, english madeleines differ from their french counterpart. Both absolutely delicious but in different respects.
I finally invested in a madeleine pan and had been waiting to try a recipe for these. I knew as my first try I wanted to make the classic version, and keep the more complicated and fancier sounding madeleines for later. I had recently bought orange blossom water from amazon for another recipe, and never got around to making the recipe I bought the water for. From reviews of the madeleine recipes I had read online, I knew I had found the perfect way to use the orange blossom water lying in my cupboard.
Cake. There is nothing that screams celebration more than Cake. And while I love plain simple pound cakes, this one in particular, I love the effect that a layer cake brings to the table. There are so many endless options and variations possible by just changing one component. Preheat the oven and let the creativity fly.
Today I am sharing the recipe for a classic genoise. A genoise is an Italian sponge cake. Its different from the american sponge cake in that it contains butter, adding the much loved butter flavor to the light and airy sponge cake.
I have been making this genoise recipe for a while now. It was one that I used during my The Pink CakeBox days, when people requested a fresh fruit cake. I have passed the recipe to my friends and family and everyone loves it. It yields a lovely sponge with a slight buttery flavor and the best part is it doesn’t require any separation of eggs.